It’s time to bring your vegetables into grilling season! Nothing beats the smell of fresh vegetables roasting over wood even on an LP/gas grill. Any time of the year works fine for this technique to get a great char wood flavor in your seasonal or store-bought fresh vegetables.
All you’ll need for this easy cooking experience is an LP or gas grill – any brand or size will do, double filet wood chunks from SmokinLicious®, and a head or two of fresh Romaine lettuce!
Our finished Cauliflower rice with Tomato we fire roasted with just a chimney starter!
CAULIFLOWER RICE WITH TOMATO
#cauliflowerrice
With my special chimney starter cooking technique, which you can view in a separate posting, a fresh head of cauliflower was wood fired for a charry flavor. Now, it’s time to take this fabulous flavor and marry it to tomato and spice in a cauliflower rice dish that can be consumed as a main course or a fabulous side dish. A simple recipe that’s full a flavor that you’ll want to enjoy again and again. Plus, you’ll enjoy the added benefits of this super nutritious food due to its low saturated fat and cholesterol and high vitamin and mineral daily needs.
Our Rich Pumpkin Butter has a slight hint of smokiness!
RICH PUMPKIN BUTTER YOU’LL CRAVE!
I’ve been pumpkin picking! I found a sweet pumpkin that will be perfect for making a pumpkin butter that will have a wood flavoring due to my grill roasting method on the gas grill. When you make pumpkin butter, it’s crucial that you select a variety of pumpkin that is designed to be cooked. My choice was a variety of “cow” pumpkin, known for its super sweet flesh and great creaminess for cooking.
Our winter squash sliced and seasoned with Cumin and ready for the grill!
WOOD GRILLING WINTER SQUASH WITH CUMIN & HARDWOOD
Full of color, flavor and packed with nutrients, winter squash makes for exceptional seasonal dishes, whether soups, casseroles, or desserts. Harvested in the approaching Fall, they are available all winter long due to their firm shells. With varieties such as sugar pumpkins, acorn squash, butternut squash, spaghetti squash, buttercup, and red kuri, sweetness level is always present.
Naturally low in fat and calories, yet rich in vitamins A, B6, C, and E, you can’t go wrong with any variety you select.
Today, I’ve elected to make cumin squash on the grill using confetti squash, so called due to the beautiful multi-skin coloring. Note, you may substitute any rounded winter squash available near you for this recipe.
The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL
ZUCCHINI BREAD & CAKE ON THE GRILL
Listen to The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL
I love making traditional baking items on the grill especially when wood is added for a kick of flavor that can make some normal recipes totally unique. That’s how I feel about this recipe for zucchini-coconut-lime bread/cake. It has to have two names as I’m giving you two finishes so you have something more savory like a bread and something sweet like a dessert. Don’t ignore large, fresh zucchini that you see in your garden or farmer’s market or even the local store. Pick up a beauty and come to the grill with me for this great two loaf recipe.
Try our Mushroom tapenade on the grill with Peppers
MUSHROOM TAPENADE ON THE WOOD GRILL
Listen to how we did Mushroom Tapenade on the grill!
I’m the type of person who likes to put their own spin on a traditional recipe and make it my own. I’m also one to take liberties with traditional ingredients in that recipe. That’s why I found a great way to use all those peppers I have growing in my vegetable garden in a recipe take on the traditional tapenade.
I’m using a combination of Hungarian and cubanelle peppers in this great topping that will include portabella mushrooms as well.
Grab some of your favorite peppers and learn how easy it is to make great recipes on the gas grill with hardwood for another flavor level.
The serving picture of our SPICY BUTTER FOR GRILLED CORN- Try This!
SPICY BUTTER FOR GRILLED CORN
Corn is one of those vegetables that has an extended season to allow you to do all kinds of recipes and techniques. Given that there are times when you frankly don’t have a lot of time to stand over a grill to do whole ears of corn, I’m giving you an easy technique to add smoke flavor using a handheld food smoker. Then, I’ll give you a recipe for a spicy butter to coat the corn in to bring out the best in this seasonal vegetable. I’ll also provide some flavor pairings that work great for other butter topping recipes. Go visit your favorite corn seller and pick up some fresh corn.
Spicy Butter for Grilled Corn- Prep
I’ve purchased 6 ears of corn and have boiled them in water until tender, which is the most traditional way of cooking corn. I allow them to cool enough to handle, then using a sharp knife, I stand the ear of corn on its wide end and cut the kernels from the cob into a disposable foil pan. If you cook the corn and then refrigerate it prior to removing the kernels, know that the kernels will not come off individually but as one long strand. Don’t worry about reducing these strands as when we add the butter topping, it will break down the kernels. Next, I’ll be taking the fresh kernels to the smoke using the Breville-PolyScience The Smoking Gun Pro Smoke Infuser which is a cold smoke application anyone can do!
Spicy Butter for Grilled Corn- Cold Smoke Infusion
If you’re familiar with The Smoking Gun™ note that the version I’m using was a collaboration between Breville and PolyScience, the originator of the concept, and designed specifically for commercial use. It is manufactured from heavier materials and can stand independently while you work the smoke vapor production.
I’ve gathered together my pan of previously cooked corn kernels, the handheld food smoke infuser, SmokinLicious® Minuto® wood chips in size #8, a lighter, a plastic food bag, and a cable tie. After sliding my corn pan into the plastic bag, I place a pinch or two of the wood chips in the unit’s bowl, extend the smoking tube into the plastic bag, Then pinch off the end of the bag around the tube, and lite the chips.
Tasting Notes: You may select any hardwood microchip for the smoking but do note that this infuser produces a lot of smoke vapor. I tend to recommend using light to medium boldness levels of hardwood: Ash, Maple, Cherry.
After placing the corn pan in the plastic bag and lighting the chips with the handheld food infuser, I synch the bag’s end tightly around the tubing. This allows me to trap all the smoke vapor in the bag and surround the corn. Once filled – the bag will expand – I turn off the smoker, remove the tubing, and attach a cable tie to the bag’s end. I prefer to wait until the smoke vapor has dissipated from the bag. That’s when I cut the tie and remove the corn tray from the bag. Time to take this to the kitchen and make a spicy butter for the fresh, smoked corn.
Time to share my recipe for a spicy butter that works perfectly with the sweetness of the corn.
First, melt 1-1/2 sticks of butter over medium heat. Add 2 tablespoons chili-garlic sauce, 2 tablespoons Chipotle Chili pepper, 2 tablespoons lime or lemon juice, and 1 tablespoon Hoisin sauce. Whisk together, then remove from heat. This will be poured directly over the smoked corn and reheated until warmed through. Serve immediately.
There are so many options for corn that it depends if you want a spicy flavor, sweet, savory, or citrus. In addition to the spicy butter recipe I provided, here are some other flavor combinations that work just as well:
Try our pan cook zucchini on the gas grill with wood chunks for a flavoring twist
PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR
It seems like when August rolls around, people start looking for something new to do with all that zucchini that you either have in your own garden or found at the fresh market. I’ve got a one pan dish that is easy to construct with the best part being you can do the entire recipe on your LP/Gas grill.
Grab your prized zucchini and get to the grill and I’ll show you how easy this technique and recipe are for a great meal.
If you visited our article on smoking fava beans and gave our technique a try, hopefully, you have enough beans leftover to make this recipe. I thought I would introduce you to a dip that can be used as a condiment to your favorite sandwich – think veggie or animal protein burger, grilled chicken, breakfast bread, or vegetarian. I’ll be offering the recipe and giving you suggestions on what to serve with it.
Our fire Roasted Pepper make the perfect Salad with these white beans!
FIRE ROASTED PEPPER SALAD
Summary:
Fire roasted peppers by ember cooking on hot coals in our open pit or charring peppers on the grill for this roasted peppers salad. Grilled peppers make the perfect fire roasted pepper salad and should be a star in your salad recipes under healthy foods! The fresh parsley, arugula, added to the white beans are refreshing! You must try this!
If you are a follower or subscriber of ours, then you’ve likely seen our recommendations for charring peppers on the hot coals using an open pit, fireplace, charcoal grill or even gas grill. It’s so easy yet gives such a flavorful outcome to use in all types of recipes.
I’m giving you a salad recipe that is hearty enough to be a salad entrée or the perfect side for your favorite protein.
